Cone-shaped, tall and elongated, an especially fragrant and very soft dough, thanks to the natural, slow leavening process. An eight-pointed star, a delicacy made with flour, sugar, fresh eggs, butter and vanilla flavouring. This is the official “ID” of the Pandoro.
Its distinctive trait is still its golden-yellow colour, due now to the abundance of eggs and butter. A manufacturing cycle that begins with the preparation of the Mother Yeast, the same used for panettone, according to guidelines for quality and genuineness established by Maina. Then, in the kneading phases that follow, another type of natural yeast is also added, the one commonly known as beer yeast. The process is different: the raw ingredients are added, depending on their kind, at different times, alternating each ingredient added with the kneading and resting phases. Then the dough is placed in the star-shaped aluminium moulds, to start the long process: leavening, oven baking, cooling.
A process slow in the making, in small steps, and about 50 hours after its initial preparation, Pandoro appears in all its splendour of taste and aroma and is ready for its final boxing.